This tortilla chicken with salsa verde is chicken coated with corn tortilla chips and topped with salsa verde. Adapted from my favorite Mexican restaurant!
SCALE
INGREDIENTS
- 2 skinless, boneless chicken breasts
- 1 egg white, beaten
- 1/2 cup tortilla chips, crushed
- 1/2 cup panko bread crumbs
- 1/2 cup salsa verde
- 1/4 cup pico de gallo (chopped fresh tomatoes and onions)
- 1–2 slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!)
- cilantro sauce: cilantro, oil, avocado, salsa verde
INSTRUCTIONS
- Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.
- When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).
- Add the cheese; return to the oven for a few minutes until melted.
- Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top! Que bueno!
